The Grilling Basics

Master the grilling basics and other Barbecue tips and techniques

I assume you've clicked on this page because you want to learn the basics of grilling or some other barbecue tips and techniques, as the title of the page suggests.

Well I'm glad you're here. This guide will save you a bit of frustration and maybe even some hard-earned money.

After all, if you're grilling Ribeyes or barbecuing spareribs, the last thing you want to end up with is some well-seasoned jerky.

And that's why I begin this grilling basics guide with a friendly suggestion...

If you're new to grilling or barbecuing, start out with something simple. Try some chicken wings first. Chicken is inexpensive and it won't hurt as much if you goof-up - at least when compared to ruining a good Porterhouse. You could also grill some pork chops.

For barbecuing, do a pork picnic shoulder. It's a good, inexpensive cut to practice with. And if you don't get it just right, it's forgiving - you'll still enjoy eating it.

Whatever you do, though, just have fun with the process. Now let's get started...

Starting Your Charcoal Grill

When I was a kid, starting your grill meant dousing the charcoal with lighter fluid, tossing a lit match on it and watching that "whoosh" of flame go up in the air.

Man, I couldn't wait until I was old enough to do that.

However, a less hazardous method for lighting both lump charcoal and briquettes is the use of a chimney starter.

Using a Chimney Starter

To use a chimney starter, you begin by putting a "few" pieces of "loosely" crumpled newspaper in the bottom, adding your charcoal inside the chimney starter, and then lighting the newspaper. No lighter fluid is needed.

Initially, you might be inclined to use a lot of paper thinking this will make it easier to get a good fire going. However, if packed too tightly, air cannot adequately circulate in amongst the pieces of paper, making combustion much more difficult. Three sheets of crumpled newspaper will work just fine.

Don't place the chimney starter on your cooking grates or on your driveway concrete. There will be lots of ashes from the burnt newspaper and a bit from the charcoal. You don't want the hassle of cleaning this off of your grill grates nor do you want a burn mark on your concrete or backyard tile.

As the newspaper burns, there will be a lot of smoke. This is normal. Soon the charcoal will ignite.

The charcoal is ready when the bottom coals glow orange/red and a few of the coals near the top have begun to ash-over by turning white around the edges. This will take 15 to 20 minutes.

At this point you simply pour your charcoal into your grill. (For your protection, be sure to wear BBQ gloves or oven mitts).

Now that was your first lesson in Grilling Basics 101. That wasn't too painful, now was it?

Lump Charcoal or Briquettes

Lump Charcoal

Purists say that natural lump charcoal gives food a "cleaner" taste than briquettes. Personally, I've never been able to discern any sort of after-taste when using regular briquettes and I've used both.

Lump charcoal does light more quickly and burn faster than briquettes. But that faster burn can make heat control more difficult.

Lump Charcoal

Charcoal Briquettes

Charcoal briquettes are easier to work with due, in part, to their uniform shape and size. This results in better heat control and more predictable results when you're just starting out.

Charcoal Briquettes

I do recommend choosing a good, well known brand. In my area, Kingsford is readily available. But do NOT use the "Match Light" version. Match Light briquettes contain additives such as lighter fluid, which can definitely affect the flavor of your food.

What is my personal preference? All natural hardwood briquettes. It's the best of both worlds.

Next, we'll continue our grilling basics by discussing tips and techniques for different ways to grill.